Sweet Potato Pork Stew
Recipe: #10749
October 18, 2013
Categories: Pork Roast, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, more
"I originally found this on TasteofHome, since I found it I've made it many times and with many different changes, I'm posting it here with my adjustments"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (677.5 g)
- Calories 641.3
- Total Fat - 27.9 g
- Saturated Fat - 10.2 g
- Cholesterol - 148.1 mg
- Sodium - 688.6 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 7.5 g
- Sugars - 22.2 g
- Protein - 44.9 g
- Calcium - 149.7 mg
- Iron - 4.6 mg
- Vitamin C - 32.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
In a large bowl, toss pork cubes with mustard until lightly coated.
Step 2
In a large resealable plastic bag, combine flour, garlic salt, pepper and brown sugar; add pork and shake to coat.
Step 3
In a Dutch oven over medium-high heat, brown pork on all sides in hot oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
Step 4
Add the onions and sweet potatoes; cover and simmer 30 minutes more or until the pork and potatoes are tender.
Step 5
Season with salt and pepper. Stir in parsley.
Tips
No special items needed.
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